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START WITH SPOT JOGGING TO WARM UP-5MIN

PUSH UP ON THE KNEE

Place both hands on the floor in front of you, Shoulder width apart. Wrist and elbow should be in the line with the chest. Body should be supported only by hands and knees. Pull in the abdominals tight and keep the pelvic straight. Bend at the elbow to lower the body toward the floor until the upper arms are parallel to the floor. Pause briefly then push back to start position

SQUATS

Stand with feet shoulder width apart. Contract the abs and keep them tight. Start the squat by bending at the knees and hips, keeping the back straight. Keep the knees in line with the toes. Fully extend the legs until you are back to standing position.

LUNGES

Stand upright, hands by your side, feet slightly wider than shoulder width. Step forward and drop so that the leading knee is roughly at 90 degrees. At the bottom of the move push back up and step the leading leg back to the start position. Keep the chest lifted, back straight and head looking the entire movement. Repeat with the opposite leg.

QUADRUOED BENT KNEE HIP EXTENSION

Come to a hands and knee position on an exercise mat or floor. Your knees and feet should be hip width apart and hands under your shoulder. Engage your core and abdominal muscles, keeping the spine in neutral.

PLANK POSITION

Lie face down on a mat with elbow and forearms flat on the mat. Raise the trunk, thights and knees off the floor. Pull in the abdominals tight and keep the pelvis straight. Hold this position for at least 30 seconds or until form begins to fail.

Directions:1. Preheat oven to 375 degrees.2. Unroll ½ of the crescent dough to cover the bottom of an 8×8 pan.3. Bake for 8 minutes, just until starting to brown.4. Remove and cover the bottom with a layer of cheese.5. Put ham on top.6. Put another layer of cheese on top.7. Put the rest of the crescent rolls on top. Pinch the seams together as best you can.8. Bake for about 12-14 minutes until brown.9. Enjoy!

There’s really nothing more classic than a winged eyeliner look, commonly referred to as the ‘cat eye.’There are all sorts of techniques people use to create a winged eye.Here’s my step-by-step guide for how I create a winged eye.

start at the outer end, creating somewhat of a blueprint before you commit to drawing the entire line.

create the entire ‘flick’ shape by drawing another line that meets with the first line to create a point.

go into the inner corner of your eye and begin drawing a line that extends all the way over to meet that second line you drew, finalizing the overall shape of your winged liner.

press the pen into your lash line really well so there are no gaps between your lashes and the liner.

then go in and clean up anything I need to with the brush. Repeat as many times as you need to for a super clean liner.

These are 11 poses to start your morning and to start fresh , enjoy dear beginners and keep exercicing to look greate, i know it will not be easyat first but remember yoga is the training of the mid an body

INGREDIENTS:

one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe's; homemade may be substituted)
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
about 3/4 cup confectioners' sugar, for dredging

DIRECTIONS:

Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it's okay if not all sections are exactly the same size.
Place one chocolate kiss in the center of each section.
Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don't overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners' sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

DIRECTIONS

Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Steps

1
Heat oven to 375°F (350°F for dark or nonstick cooking sheet).2
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

3
Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

4
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

5
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.